THE FRENCH SPARKLING WINE

HISTORY

From the origins

François Montand, descendant of a long line of winemakers, grew up on his family's vineyard in Champagne.
Fascinated from an early age by wine, he became one
of the most influential wine merchants in the region.

In the early 1940s, during the Second World War,
François Montand chose to leave his native Champagne
for the Jura. At this time, this region belonged to the "Zone Libre" (Free Zone). The crossing of the demarcation line was a dangerous risk. François Montand crossed this line
via the town of Dole, a county town massively occupied by the German army. The master cellar took only few vines with him to replant in the Jura.

Moving to the Jura vineyards allowed François Montand
to keep the views and beliefs of his winemaking style.

The Jura, one of the oldest vineyards in France, permits
François Montand to restart a new life and to make incredible sparkling wine signature of the François Montand name…

The soil of Jura, composed of limestone and glacial
moraines, provides the wine a unique wealth of character. Moreover, the climate in this region is harsh in the winter and irregular in the summer, which gives an inimitable taste to the wine. All these specificities come together to offer
the best quality wines which François Montand is looking for and convince him to continue the family tradition
in this region. He never gets back to Champagne.

Thanks to his expertise from Champagne, he produced sparkling wines rich in flavour made according to the traditional bottle double fermentation method.

The François Montand wines are still produced with strict adherence to this traditional method, with a rigorous
selection of the best grapes to offer fresh and fruity quality sparkling wine for the pleasure of most.

François Montand is an unrivalled value.

The brand

The Know-How:

The grapes are carefully selected according to criteria defined by a team of Oenologists to ensure the quality of the F. Montand wines.

The reputation of wines produced in the Jura has always been based on a strong image of the land and the preservation of cultural practices and traditional winemaking.

Composed of several grape varieties, strictly selected for their aromatic potential to ensure the François Montand style.

The Famous Méthode Champenoise is still used to make François Montand quality
sparkling wine.

Arnaud van der voorde

CELLAR MASTER

«For years, I have taken the greatest of care in producing our wines. Thanks to this wealth of experience and unique know-how in time methods, taught by François Montand. I hope to safeguard the traditions of the cellar masters at the Chais du Jura. For me, bringing pleasure to our customers is the challenge I look forward to every year. And so I invite you to discover
a prestigious range of wines: the François Montand collection.»

Range

We remove this yeast by a technique known in French as 'dégorgement': which consists of freezing the neck in order to form a lump of ice, and enclosing the sediment.
When the capsule is undone, the ice cube is expelled naturally by pressure from the bottle. The volume of wine lost in the cube must be refilled, with the famous "liqueur d'expedition". This liqueur is a secret F. Montand recipe passed from master cellar to master cellar, generation after generation, always yielding trademark F. Montand wines.

Once the dose has been added, the bottle is fitted with its final cork. A wire muzzle like a tiny cage is placed over the cork and tightened under the lip of the rim to ensure the cork stays in place. After that, the bottle is laid down in the cellars for a few months longer to refine the wine yet more.

You have to be patient
to taste the incredible François Montand quality sparkling wines…

BRUT

BLANC DE BLANCS

Geography: The vineyard enlarges upon the Jura department, on 80 kilometres long and 7 kilometres wide at an average altitude of 300 meters; from Champagne-sur-Loue to Saint-Jean-d'Etreux between the plain of Bressane and the foothills of the Jurassian plateau. It is located in the west facing slopes of the Jura Mountain oriented to Southwest. We call this region the "Revermont" or "Bon-Pays". Additional vineyard sources outside the Jura.

Soil: The soils are thin and constituted of limestone boulders coated with brown clays or clay with cherts from the dissolution of limestone. The vineyard's subsoil mainly consists of marl (iridescent red marlsand green from the Trias, gray marl of Lias).

Vinification:Really well made in the classic Champagne Method. Aged horizontally at least
for 9 months.

Wine & Dine: Great way to start any meal, and it's a fine accompaniment for ceviche, salads, white fish in white sauce or simply for dessert.

Serving temperature: 43 to 46°F.

Cellar life: 2 to 3 years.

Available in 1,5L, 75cl, 18,7cl.

ROSÉ

BRUT ROSÉ

Grapes varieties: Black Grenache and Cinsault.

Geography: The vineyard enlarges upon the Jura department, on 80 kilometres long and 7 kilometres wide at an average altitude of 300 meters; from Champagne-sur-Loue to Saint-Jean-d'Etreux between the plain of Bressane and the foothills of the Jurassian plateau. It is located in the west facing slopes of the Jura Mountain oriented to Southwest. We call this region the "Revermont" or "Bon-Pays". Additional vineyard sources outside the Jura.

Soil: The soils are thin and constituted of limestone boulders coated with brown clays or clay with cherts from the dissolution of limestone. The vineyard's subsoil mainly consists of marl (iridescent red marlsand green from the Trias, gray marl of Lias).

Vinification:Really well made in the classic Champagne Method. Aged horizontally at least
for 9 months.

Colour: Salmon pink with a purple tinge.

Bouquet: Intense and fine, evoking dried cherries and raspberries.

Palate: Crisp and dry, with a lot of great bubbles, round on the palate. The wine finishes clean with a pleasant, sharpness and aromas of red berries.

Wine & Dine:Serve the François Montand Brut Rosé as an aperitif, with a truffle risotto, risotto
ai funghi or as a dessert wine.

Serving temperature: 43 to 46°F.

Cellar life: 2 years.

DEMI-SEC

BLANC DE BLANCS

Geography: The vineyard enlarges upon the Jura department, on 80 kilometres long and 7 kilometres wide at an average altitude of 300 meters; from Champagne-sur-Loue to Saint-Jean-d'Etreux between the plain of Bressane and the foothills of the Jurassian plateau. It is located in the west facing slopes of the Jura Mountain oriented to Southwest. We call this region the "Revermont" or "Bon-Pays". Additional vineyard sources outside the Jura.

Soil: The soils are thin and constituted of limestone boulders coated with brown clays or clay with cherts from the dissolution of limestone. The vineyard's subsoil mainly consists of marl (iridescent red marlsand green from the Trias, gray marl of Lias).

Vinification:Really well made in the classic Champagne Method. Aged horizontally at least for 9 months. The difference between a Francois Montand Brut and an Extra-Brut is the dose of additional sugar that is added. The François Montand Extra-Brut has more added sugar during the 'degorgement' and this provides sweetness.

Colour: Pale gold with a hint of green. Fine bubbles.

Bouquet: Intense aroma of white flowers and citrus fruit.

Palate: The flavour of the François Montand Extra-Dry are also sweet and fruity , with lingering aromas, very harmonious. A perfectly-balanced texture which combines gentle acidity and a lively, creamy fizziness.

Wine & Dine: Serve with cold starters with vegetables, terrine or goat's cheese. With cooked or raw seafood, hot or cold shellfish. It is also a good accompaniment for white meat, oriental and spicy food (curry, Thai, Indian…) and dessert made with nuts, hazelnuts and walnuts.

Serving temperature: 43 to 46°F.

Cellar life: 1 to 2 years.

ICE EDITION

François Montand Ice is a Quality Sparkling Wine Demi-Sec elaborated
according to the traditionnal method.
Enjoy the freshness of its fine and delicate bubbles with notes of exotic fruits.

Why a Demi Sec?

In order to maintain all the aromas and the sweetness of François Montand once in the glass with ice.

VINIFICATION

Traditional method with fermentation at a very low temperature to preserve all the aromas. Matured 9 months on the lees after a double fermentation in bottle, François Montand Ice offers a distinctive richness of flavors.

The Ice effect

Share a François Montand Ice with your family or your friends at the aperitif or during parties.
To enjoy the "Ice" effect we recommend serving cold on ice between 5° to 7° C.

Tips

If you like, you can add one or two mint leaves in the glass and for those who dare, add red fruits.

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